Ingredients

• 2 c. 

  milk

• 1/2 tsp. 

  ground cinnamon, plus more for garnish

• 1/2 tsp. 

  ground nutmeg

• 1/2 tsp. 

  pure vanilla extract

• 6 

  large egg yolks

• 1/2 c. 

  granulated sugar

• 1 c. 

  heavy cream

• 1 c. 

  bourbon or rum (optional)

• Whipped cream, for serving

Description

1. Step 1In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
2. Step 2Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
3. Step 3Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)
4. Step 4Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.
5. Step 5When ready to serve, garnish with whipped cream and cinnamon.